anilla until blended.
STIR English toffee bits and flour in medium
nd 1/2 cup of toffee bits and beat until well
For Crust: Preheat oven to 350
Heat oven to 325 degrees.
In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Add flour, milk, vanilla, and crushed toffee bars, mix well.
Shape dough into 1-inch balls.
Place onto ungreased cookie sheets.
Bake at 325 for 13-18 minutes or until edges are a light golden brown.
Remove from cookie sheets; cool completely.
Dip top of each cookie into powdered sugar.
3x9 inch pan.
Toss English toffee bits evenly over cake mixture
Spread dessert topping on bottom of pie crust.
Pour milk in a large bowl; add pudding mix.
Beat with a wire whisk for two minutes.
Let stand 5 minutes.
Stir in the Cool Whip and chopped toffee bars.
Spoon in crust.
Freeze 4 hours.
Let stand at room temperature for 15 minutes or until pie cuts easily.
Makes 8 servings.
Preheat oven to 350\u00b0.
Stir together the flour, baking soda and salt.
In large bowl, beat butter, sugar, brown sugar and vanilla until well blended.
Add eggs; blend thoroughly. Gradually add flour mixture, beating well.
Stir in Skor English toffee bits.
Drop by rounded teaspoonfuls onto lightly greased cookie sheet.
Bake for 9 to 11 minutes, or until lightly browned. Cool about 1 minute, then remove from cookie sheet.
Makes 4 to 5 dozen.
Combine first 4 ingredients in a small saucepan.
Cook over medium heat until mixture comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat and add toffee.
Stir well until toffee is melted.
Cool.
Sauce thickens as it cools.
Cover the bottom of a 9-inch uncooked pie shell with broken Heath bars.
Then in a mixing bowl, combine eggs, corn syrup, sugar, butter and vanilla.
Mix well and add pecans.
Pour mixture over the Heath bars in the pie shell.
Bake at 350\u00b0 for 50 to 55 minutes or until done.
Heat oven to 375\u00b0. Use non-stick cookie sheets or spray sheets with light
coating of cooking spray. With and electric mixer, beat together sugars,
butter, vanilla, and eggs until light and fluffy. Add baking powder,
soda, salt, and flour and mix well. Add toffee bits and mix until just
combined. Drop dough by rounded spoonfuls spacing 2 inches apart on
cookie sheets. Bake at 375\u00b0 until golden brown. Immediately remove from
cookie sheets and place on wire racks to cool.
Advance preparation:
Place toffee bars between 2 pieces of waxed paper; crush with rolling pin.
Set aside.
Combine remaining ingredients; chill well.
Whip to custardlike consistency.
Fold in crushed toffee.
Spoon cream mixture into three 3-cup refrigerator trays.
Freeze firm.
Makes 8 cups ice cream.
aking soda and let stand for 5 mins. Blend or process
Combine coffee granules, brown sugar, pudding mix and toffee in Vitamix or food processor. Grind to a fine powder. Mix well with remaining ingredients.
Place 2 heaping tablespoons of mix in a mug. Add 8 oz. hot water. Stir well.
ake large cakes for 35 mins, small cakes for 25 mins, or
anilla; mix well. Stir in toffee pieces.
Pour into prepared
Tear angel food cake into bite-size pieces (1 to 2 square inches) and place in the bottom of a 9x13 inch pan.
Prepare pudding with milk as directed on package. Gently stir whipped topping into pudding; pour mixture over angel food cake pieces. Sprinkle with crushed toffee bars.
Refrigerate at least 2 hours or overnight before serving.
large bowl. Fold chocolate, toffee-flavored baking bits, and almonds
n flour. Beat mixture hard for 5 minutes, then cover and
Bake at 350 degrees Fahrenheit for 40-45 minutes, until a
anilla until smooth; stir in toffee bits. Spread over apples.